Parmesan Herb Turkey Meatballs

$- 1 pound ground turkey - 1/2 cup grated Parmesan cheese - 1/2 cup breadcrumbs - 1/4 cup fresh parsley, finely chopped - 1/4 cup fresh basil, finely chopped To make great Parmesan herb turkey meatballs, you need some key ingredients. Ground turkey gives the meatballs a lean and tasty base. Grated Parmesan cheese adds a rich flavor. Breadcrumbs help bind the mixture for a perfect texture. Fresh parsley and basil bring bright, herbal notes that make each bite special. - 2 cloves garlic, minced - 1 large egg - 1 teaspoon dried oregano - 1/2 teaspoon salt - 1/4 teaspoon black pepper - 1/4 teaspoon red pepper flakes (optional for heat) Seasonings make these meatballs sing. Minced garlic adds depth and warmth. The egg acts as a binder, keeping the meatballs moist. Dried oregano, salt, and black pepper enhance the flavor. If you like heat, red pepper flakes offer a spicy kick! - Olive oil - 1/4 cup milk Cooking essentials include olive oil and milk. Olive oil gives a nice sear to the meatballs. Milk keeps them tender and juicy. These ingredients work together to enhance the overall taste and texture of your meatballs. {{ingredient_image_2}} In a large bowl, combine these ingredients: - 1 pound ground turkey - 1/2 cup grated Parmesan cheese - 1/2 cup breadcrumbs - 1/4 cup fresh parsley, finely chopped - 1/4 cup fresh basil, finely chopped - 2 cloves garlic, minced - 1 large egg - 1 teaspoon dried oregano - 1/2 teaspoon salt - 1/4 teaspoon black pepper - 1/4 teaspoon red pepper flakes (optional) - 1/4 cup milk Mix well until everything is just combined. Be careful not to overmix, as this can make the meatballs tough. You want them to be light and tender. Now, preheat a large skillet over medium heat. Add enough olive oil to coat the bottom of the pan. Once the oil shimmers, it’s time to form your meatballs. Scoop out portions of the turkey mixture and roll them into meatballs about 1.5 inches wide. Place the meatballs in the hot skillet. Make sure not to overcrowd them. Cook each side for about 5-6 minutes until they turn golden brown. Flip them gently to cook the other side. To ensure they are safe to eat, check that the meatballs reach an internal temperature of 165°F (75°C). This is key for juicy and safe turkey meatballs. Once your meatballs are cooked through, transfer them to a plate lined with paper towels. This helps drain any excess oil. For serving, try these ideas: - Warm meatballs with marinara sauce. - Serve them over pasta for a hearty meal. - Place them in a sub sandwich for a tasty lunch. You can also garnish with extra parsley and a sprinkle of Parmesan for a nice touch. Enjoy your flavorful meal! To keep your meatballs moist and tender, do not overmix. When you combine the turkey, cheese, and herbs, mix gently. Overworking the meat can make them tough. Use your hands for a light touch. Adjust seasonings to fit your taste. Add more salt or spice if you like heat. A pinch of red pepper flakes adds a nice kick, but you can skip it if you prefer mild flavors. For searing, use a heavy skillet. A cast-iron skillet works great for even heat. If you do not have one, a non-stick skillet is also a good choice. Just add enough olive oil to prevent sticking. You can also bake the meatballs. Preheat your oven to 400°F (200°C). Place the meatballs on a lined baking tray and bake for 20-25 minutes. This method is easy and allows for a hands-off approach. For a beautiful finish, sprinkle extra parsley or basil on top. Grating more Parmesan cheese gives a nice touch, too. Serve your meatballs on a bed of peppery arugula for color. This not only looks great but adds a fresh taste. Pair them with marinara sauce or serve in a sub sandwich for extra flavor. Pro Tips Don’t Overmix: Gently mix the ingredients until just combined to keep the meatballs tender. Use a Meat Thermometer: Ensure meatballs are cooked to an internal temperature of 165°F (75°C) for safety. Customize Flavor: Feel free to add other herbs or spices like thyme or smoked paprika for a unique twist. Batch Cooking: Make extra meatballs and freeze them for a quick meal later—just reheat in sauce! {{image_4}} You can switch the ground turkey for ground chicken or beef. Both options taste great and work well in this recipe. If you want a dairy-free meal, try using a dairy-free cheese or nut milk. These swaps still give you tasty meatballs without losing flavor. Consider adding unique herbs like thyme or rosemary for a twist. You might also try spices like paprika or cumin for extra depth. Adding chopped veggies, like spinach or zucchini, can boost the nutrition of your meatballs. It’s an easy way to sneak in more greens. You can serve your meatballs in marinara sauce or try other sauces like teriyaki or barbecue. For a fun twist, make a sub sandwich or toss them in a fresh salad. These options keep the meal exciting and let you enjoy the meatballs in different ways. To store leftovers, place the meatballs in an airtight container. This keeps them fresh and tasty. You can store them in the fridge for up to four days. When you're ready to eat, reheat them in a skillet over medium heat. You can also microwave them for about one to two minutes. Just make sure they are hot all the way through. To freeze the meatballs, let them cool completely first. Then, wrap each meatball in plastic wrap. Place them in a freezer bag or container. This helps keep them from getting freezer burn. They can last in the freezer for up to three months. When you're ready to cook them, thaw the meatballs overnight in the fridge. Cook them in a skillet or bake them in the oven until they reach 165°F (75°C). In the fridge, these meatballs stay fresh for about four days. In the freezer, they last around three months. For the best taste and texture, enjoy them within these time frames. You can tell turkey meatballs are done when they reach an internal temperature of 165°F (75°C). Use a meat thermometer to check this. Insert the thermometer into the center of a meatball. If it reads 165°F, your meatballs are safe to eat! Cooking them to this temp ensures they are juicy and cooked through, without being dry. Yes, you can make these meatballs ahead of time! Prepare the meatballs and place them on a baking sheet. Cover them with plastic wrap and store them in the fridge for up to 24 hours. You can also freeze them for longer storage. Just freeze them in a single layer, then transfer to a freezer bag. When you’re ready to cook, thaw them in the fridge overnight and cook as usual. You can serve these meatballs with a variety of delicious sides. Here are some popular options: - Pasta: Toss them with your favorite marinara sauce and serve over spaghetti. - Salad: A green salad with mixed greens, cherry tomatoes, and a simple vinaigrette pairs nicely. - Bread: Serve the meatballs in a sub roll topped with cheese for a tasty meatball sandwich. - Veggies: Roasted or steamed vegetables add color and nutrition to your meal. - Rice or Quinoa: These grains make a hearty base for the meatballs and sauce. Feel free to mix and match sides to create your perfect meal! To make delicious turkey meatballs, you need key ingredients like ground turkey and Parmesan cheese. Follow the instructions for mixing, cooking, and serving. Remember to keep them moist and flavorful. You can also try variations with different meats or sauces. Store extras in the fridge or freezer for later. With these tips, you will master the art of turkey meatballs. Enjoy every bite!$

Parmesan Herb Turkey Meatballs

Delicious turkey meatballs infused with Parmesan cheese and fresh herbs, perfect for pasta or subs.

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Prep Time 15

Cook Time 15

Total Time 30

Course Main Course

Cuisine Italian

Servings 4

Calories 250 kcal

Ingredients

1 pound ground turkey
0.5 cup grated Parmesan cheese
0.5 cup breadcrumbs
0.25 cup fresh parsley, finely chopped
0.25 cup fresh basil, finely chopped
2 cloves garlic, minced
1 large egg
1 teaspoon dried oregano
0.5 teaspoon salt
0.25 teaspoon black pepper
0.25 teaspoon red pepper flakes (optional for heat)
0.25 cup milk
to taste olive oil for cooking

Instructions

In a spacious mixing bowl, combine the ground turkey, grated Parmesan cheese, breadcrumbs, chopped parsley, chopped basil, minced garlic, egg, dried oregano, salt, black pepper, and red pepper flakes (if you prefer a bit of spice).
Gently incorporate the milk into the mixture, using your hands or a spatula to combine until everything is just blended. Take care not to overmix, as this can make the meatballs tough.
Preheat a large skillet over medium heat, then add a generous drizzle of olive oil to coat the bottom of the pan.
Once the oil is shimmering, scoop out portions of the turkey mixture and roll them into meatballs approximately 1.5 inches in diameter.
Carefully place the meatballs in the hot skillet in batches, ensuring they are not overcrowded. Sear each meatball for about 5-6 minutes on one side until golden brown, then gently flip and cook for an additional 5-6 minutes until fully cooked through, achieving an internal temperature of 165°F (75°C).
Once cooked, transfer the meatballs onto a plate lined with paper towels to absorb any excess oil.
Serve the meatballs warm alongside your favorite marinara sauce, over a bed of pasta, or nestled in a hearty sub sandwich.

Notes

For a beautiful finish, garnish with additional parsley or basil and a dusting of Parmesan cheese.

Keyword herbs, meatballs, Parmesan, turkey